Keto Cranberry Sauce

Why You’ll Love This Recipe

This recipe captures all the bold, tart flavor of traditional cranberry sauce without the sugar crash. It’s incredibly easy to make with just a few ingredients and comes together in 15 minutes. Plus, it’s customizable—make it chunky or smooth, spiced or plain, and enjoy it with turkey, pork, chicken, or even as a topping for keto desserts.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

fresh or frozen cranberries
granulated erythritol, monk fruit, or other keto sweetener
water
orange zest (optional for flavor)
cinnamon stick or ground cinnamon (optional)
vanilla extract (optional)
pinch of salt

Directions

1. In a medium saucepan over medium heat, combine cranberries, water, sweetener, and optional cinnamon stick.
2. Bring to a boil, then reduce heat and simmer for 10–12 minutes, stirring occasionally. The cranberries will burst and the mixture will thicken.
3. Stir in orange zest, vanilla extract, and a pinch of salt. Simmer another 1–2 minutes.
4. Remove from heat and let the sauce cool. It will continue to thicken as it cools.
5. Serve warm or chilled, depending on your preference.

Servings and timing

This recipe serves 6–8 people.
Prep time: 5 minutes
Cook time: 12–15 minutes
Total time: 15–20 minutes

Variations

• Citrus Twist: Use lemon zest instead of orange for a sharper tang.
• Spiced Cranberry Sauce: Add cloves, nutmeg, and allspice for a festive flavor.
• Chunky Style: Leave some whole cranberries intact for texture.
• Smooth Sauce: Blend with an immersion blender for a silky finish.
• Boozy Version: Add a splash of bourbon or red wine while simmering.
• Nutty Garnish: Top with chopped pecans or walnuts before serving.
• Jalapeño Kick: Stir in diced jalapeño for a sweet and spicy version.

Storage/Reheating

Store in an airtight container in the refrigerator for up to 10 days.
Can be served cold or warmed gently on the stovetop or in the microwave.
To freeze, let the sauce cool completely and store in a freezer-safe container for up to 2 months. Thaw overnight in the fridge before serving.

FAQs

Can I use frozen cranberries?

Yes, frozen cranberries work perfectly—no need to thaw before cooking.

What’s the best sweetener for keto cranberry sauce?

Erythritol or monk fruit sweeteners are great options. Use one that measures 1:1 like sugar.

Why is my cranberry sauce too thick?

It thickens as it cools. Add a splash of water and stir to thin it if needed.

Can I make this ahead of time?

Yes, it actually tastes better after sitting for a day or two in the fridge.

Is cranberry sauce keto-friendly?

This version is! It’s sugar-free and uses keto-approved sweeteners.

Can I use a sugar substitute blend?

Yes, blends like erythritol/monk fruit or allulose work well and have a smoother taste.

How do I make it less tart?

Add more sweetener to taste after the cranberries have burst.

Can I make it spicy?

Absolutely—add ginger, cayenne, or diced jalapeños for a kick.

Does it need to be refrigerated?

Yes, store it in the fridge after it cools.

What can I serve it with besides turkey?

It’s great with pork chops, chicken, roasted veggies, cheese boards, or even stirred into yogurt.

Conclusion

Keto Cranberry Sauce is a quick, easy, and flavorful way to enjoy a holiday classic without the carbs. With its tangy-sweet balance and bright color, it adds a festive touch to any meal. Make a batch for your next celebration—or anytime you want a zippy, sugar-free condiment that’s as versatile as it is delicious.

Keto Cranberry Sauce

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Keto Cranberry Sauce is a sugar-free, low-carb twist on the classic holiday condiment. Made with fresh cranberries, keto sweeteners, and warm spices, it’s the perfect tart-sweet side for turkey, pork, or cheese boards.

• Author: Laura
• Prep Time: 5 minutes
• Cook Time: 12–15 minutes
• Total Time: 15–20 minutes
• Yield: Serves 6–8
• Category: Condiment / Side Dish
• Method: Simmering
• Cuisine: American / Holiday

Ingredients

• 12 oz fresh or frozen cranberries
• 1/2 to 3/4 cup erythritol, monk fruit, or preferred keto sweetener (to taste)
• 1 cup water
• 1/2 teaspoon orange zest (optional)
• 1 cinnamon stick or 1/2 teaspoon ground cinnamon (optional)
• 1/2 teaspoon vanilla extract (optional)
• Pinch of salt

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Instructions

1. In a medium saucepan over medium heat, combine cranberries, water, sweetener, and cinnamon stick (if using).
2. Bring to a boil, then reduce heat to a simmer and cook for 10–12 minutes, stirring occasionally. Cranberries will pop and the sauce will thicken.
3. Stir in orange zest, vanilla extract, and salt. Simmer for 1–2 more minutes.
4. Remove from heat and let cool. The sauce will thicken further as it cools.
5. Serve warm or chilled as desired.

Notes

• Adjust sweetness after cooking if needed—taste as it cools.
• Use a stick blender if you prefer a smoother consistency.
• Add cloves, nutmeg, or ginger for a spiced version.
• Store in the fridge for up to 10 days or freeze for longer storage.

Nutrition

• Serving Size: 2 tablespoons
• Calories: 15
• Sugar: 1g (from cranberries, no added sugar)
• Sodium: 10mg
• Fat: 0g
• Saturated Fat: undefined
• Unsaturated Fat: undefined
• Trans Fat: undefined
• Carbohydrates: 4g
• Fiber: 2g
• Protein: 0g
• Cholesterol: undefined